I've been experimenting with lemony cakes and after several tests, I feel I must share with you the recipe for this lemon and vanilla buttermilk cake, because it is utterly delicious. I love the combination of lemon and vanilla. They are among my favourite flavours of all time. I always add vanilla seeds when making lemon curds. They simply compliment each other.
This is a very easy cake to make. And of course, if you don't have buttermilk, natural plain yoghurt will do the job just fine. Or you can always make buttermilk substitution by adding a tablespoon of lemon juice to a cup (250 ml) of milk. Just give it a stir and let it stand for ten minutes or so until it thickens. Easy, right?
In essence, this cake is actually a lemon drizzle cake. Not only you get the lemon flavour in the cake from the zest, but also as the cake is out from the oven, it is then drenched with a lemon syrup... making this cake incredibly moist.
I must apologise that if you are going to comment on this post, I have put the annoying word verification back on again as today. I received so many random anonymous comments and they're just beyond ridiculous now. Just this morning, I got over seventy spam comments. If anyone have any tips or suggestions on how to stop this, please let me know. Thank you in advance.
3 eggs, free-range or organic
200 gr caster sugar
150 gr buttermilk
250 gr cake flour (or use 175 gr plain flour + 75 gr corn flour)
1 1/2 teaspoons baking powder
a pinch of salt
Finely grated zest of 2 lemons
1 teaspoon of vanilla paste (or the seeds of a vanilla pod)
150 ml vegetable oil
Icing sugar, for dusting
For the lemon syrup
the juice of 2 lemons
50 gr caster sugar
Preheat the oven to 180 C. I use a 23 cm bundt tin for aesthetic purpose, but there's no need to. You can use a regular 23 cm round tin. Grease and flour or line the tin of your choice.
In a bowl, sift the flour, baking powder and salt. In another bowl, whisk the eggs, sugar, buttermilk, lemon zest and vanilla. Add the dry ingredients to the wet and mix well. With a spatula, slowly fold in the vegetable oil until all is incorporated to the batter.
Pour the batter into the tin and bake for 35 - 40 minutes or until a wooden skewer comes out clean when poked to the centre of the cake.
Make the syrup by cooking the lemon juice and sugar in a small pan. Heat gently until the sugar has dissolved and until it thickens.
When the cake is out from the oven, using a wooden skewer, make lots of little holes all around the cake. Drizzle the syrup all over the cake. It's best to do this when the cake is still warm as the cake will absorb the syrup better. Let the cake cool in the tin. When ready to serve, take it out from the tin, to the serving platter, and dust with icing sugar.